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jeffbellamy

I got a comment asking what I meant by proofed Starter. What I mean is you take your sourdough starter out of the refrigerator and feed it and wait until it warms up and is frothy.

 

This assumes you have some starter and know what I'm talking about.

 

If you don't you can create your own starter but you should give yourself a couple of weeks to get it going.

 

You can buy sourdough starters online or you can get some free from Friends of Carl  

 

http://home.att.net/~carlsfriends/.

 

I just pulled some yougurt bread out of the oven (see attached photo).

 

I really didn't measure anything, I just poured the largest part of my starter which I've had out (not in refrigerator) for about a week (feeding it 2-3 times a day). I just started adding flour to it until it came together and estimated about how much salt it would take (never forget the salt).

 

I stuck it out in the garage at about 50 degrees to retard (slow down the rising).

 

My starter was so exuberant at being out of the refrigerator and being fed reguarly that it just about tripled in volume in about eight hours so I folded it to reduce the volume and stuck it in the refrigerator until morning.

 

It was back up to the same volume so I turned it out and formed it on a floured board. I didn't want to wait while it got back to room temp (I was a little worried I'd over proofed it) so I stuck it in a cold cast Iron dutch oven and stuck it in a cold oven and baked at 350 degrees for a hour then checked on it.

 

As expected it had taken this opportunity to rise but had not started to brown at all so I set the oven for 450 degrees and gave it andother 30 minutes.

 

http://i12etu.com

jeffbellamy's picture
jeffbellamy

 3 c. proofed starter1 cup plain yogurt2 tsp salt4 cups bread flour

Tangy Yogurt Bread: 

http://i12etu.com/2008/02/tangy-yogurt-bread.html

 

3 c. proofed starter

1 cup plain yogurt

2 tsp salt

4 cups bread flour

 

http://i12etu.com/2008/02/tangy-yogurt-bread.html 

 

 

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